Good redneck that he is, John Pennell says he started making sausage out of every critter he hunted. Apparently that wasn’t enough, and he turned to making it out of quail purchased from nearby Diamond H Ranch in Bandera, Texas, a leading quail breeder and processor. Soon John’s sausage became so popular that he chucked a sixteen-year stint in construction to concentrate on a new business: Uncle John’s Quail Sausage. He ships his sausage all over the country and supplies numerous Texas restaurants (mine included) with his delicious quail links. Uncle John’s getting pretty well known in these parts, but I’m just as big a fan of his wife, Lanette, leader of Almost Patsy Cline, one of the area’s top party bands. A vocalist, songwriter, and bassist, she and fellow vocalist and keyboardist Vicki Gillespie started the band in 2002. The duo got so many requests for covers of country legend Patsy Cline’s songs that they named their band after her. As the band’s popularity grew, they brought in artists Larry Nolen (guitars, vocals), Bryan Kibbe (guitars, vocals) and Rick Reynolds (drums, vocals), expanding the group’s repertoire to include the music of numerous male legends. I’d sure like to have Almost Patsy Cline at my next party. On the menu, of course, would be Uncle John’s quail sausage on skewers, making it easy to grab a bite and keep on dancing.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.